Endive and Goat Cheese Salads
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 724 mg | (72 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Endive
- 4 Tomatoes
- 1 tsp finely chopped oregano
- 2 Tbsps balsamic vinegar
- 4 Tbsps sunflower oil
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 2 Tbsps Sunflower seed
- 4 small rounds Goat cheese
- 4 slices Whole Wheat Toast
- salt
- peppers
Preparation steps
1.
Rinse the endive, pat dry and cut into thin strips.
2.
Rinse the tomatoes, quarter, remove the seeds and dice. Whisk together the balsamic vinegar, sunflower oil, honey and lemon juice until smooth. Season with salt, pepper and oregano.
3.
Toast the sunflower seeds in a dry pan until golden brown.
4.
Arrange the endive and diced tomatoes on 4 salad plates. Top each with a round of goat cheese, drizzle with the dressing and sprinkle with toasted sunflower seeds. Serve each salad with a slice of whole-wheat toast.
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